Watch Charlie Mitchell cook anything, as you can at the open kitchen of Clover Hill, his Michelin-starred Brooklyn restaurant, and you’ll witness a sense of focus and calm. Firing off scallops on the grill, plating lamb saddle—Mitchell commands a flow state.
And that sense of balance takes effort. “I say sometimes that chefs should treat their bodies like athletes do,” Mitchell says. “Chefs need to get up everyday and perform at a high level, so eating well and working out keeps me in a good space to be there for my team.”
For him, that’s a mix of running, lifting, swimming, and yoga. He practices breathwork regularly, too. “Fitness to me is just as mental as it is physical, it’s defined to me by activating the mind and body to work together.”
READ MORE: 13 Post-Workout Foods for Faster Muscle Recovery, Backed by Science
Mitchell’s moderation extends to his approach to drinking. He’s long been a fan of scotch, and recently partnered with Dewar’s, who have helped him build his collection. His current favourite at the end of a long shift? Their Double Double 21 Year Old Mizunara, which is finished in Japanese oak cask for a smooth, near-vanilla finish.
Make his favourite post-workout meal for Lightly Roasted Salmon with Herb Salsa Verde, Warm Quinoa Salad, and a Fried Eggand you’ll taste that sense of harmony. Tender salmon. Bright herbs. Gooey yolk.
All the parts, working together, in delicious balance.
Ingredients
Method
- Combine sugar, 2 tsp salt and lime zest. Rub over salmon and refrigerate for 1 hour. Rinse and pat dry.
- Blend olive oil, vinegar, garlic, anchovies, chilli flakes, basil and parsley until almost smooth. Season and set aside.
- Preheat oven to 110°C. Roast salmon for 15–25 minutes, depending on doneness.
- Mix quinoa, cucumber, remaining parsley, oil and vinegar. Season to taste.
- Serve salmon over quinoa, top with a fried egg and spoon over salsa verde.
This article by Paul Kita and Recipe by Charlie Mitchell was originally published on Men’s Health US
